• 125g self-raising flour
• ½ tsp baking powder
• 2 tsp ground ginger
• 125g butter, softened
• 125g dark muscovado sugar
• 2 eggs
• 2 tbsp golden syrup
• Cream cheese icing ingredients
• 90g butter, softened
• 150g cream cheese, softened
• 400g icing sugar, sifted
• A sprinkling of cinnamon to serve

Preheat the oven to 200C (180C fan).Sift the flour, baking powder and ground ginger together.

Sprinkle the muscovado sugar over the butter, breaking any lumps up as much as you can. Beat the butter and sugar with a handheld mixer, or in a food processor, until creamy.

At a slower speed, add the eggs (one at a time) and golden syrup.

Carefully fold in the flour mixture, being careful not to ove rmix it.

Divide the mixture between 12 cupcake cases and bake for 12-15 mins until cooked through when tested with a skewer. Cool on a wire rack.

Beat the butter until creamy and pale in colour. Add the cream cheese and lightly beat together. Mix in the icing sugar, lightly beating until creamy.

Once the cupcakes are cool, spread or pipe the icing on top. Sprinkle lightly with cinnamon

by Pak101.com (few years ago!) / 726 views